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Week of October 10th

I’ve been cooking a lot with the cippolini onions. They are so sweet and tender when you cook them down. It can be as simple as frying them in some oil/butter/ghee for 5-10 minutes until translucent and golden brown and then cracking a few eggs over them for breakfast.
When you get your cilantro, snip off the ends, remove the twist tie and put them in a glass of water. Make sure to change the water every other day and consume the bunch within 5 days. A great way to use a whole bunch of cilantro is in a dressing. Cut off the stalks to the cilantro and put in a blender with a few cloves of garlic, lemon, salt and pepper, a little honey or maple syrup and a few big glugs of good olive oil. Whizz it up and enjoy over roasted veggies or a big salad. It’s that easy to boost your nutritional value and get some serious detoxification benefits as well.